Coleslaw is something we've all had and is a staple for any barbecue or picnic. This recipe has celery salt and I would suggest not skipping this ingredient as I think it makes it. Make it the night before and it'll be even better!
Here's what you'll need:
- ½ head of white cabbage
- 1 cup mayo
- 1 tbsp celery salt
- 3 tbsp grainy mustard
- 1 tbsp red wine vinegar
- 2 tbsp dried parsley
- 1 carrot (grated)
- pepper to taste
- cut the core away from the cabbage and slice thinly the leaves
- toss into a bowl with the rest of the ingredients
- don't worrry if it seems dry, as the slaw sits in the fridge, it will loosen up and get much "wetter"
- wrap the bowl with plastic wrap and leave in the fridge until you're ready to serve